Addictive Recipes from a Self-Taught Baker

Funfetti Sheet Cake.

Soft and buttery vanilla sheet cake filled to the brim with sprinkles. Topped with my favorite creamy vanilla frosting and, as expected, more sprinkles.

Funfetti Sheet Cake by

Here’s a giant cake filled to the brim with sprinkles. It’s topped with sweet and creamy homemade vanilla frosting. It’s big enough to feed an army of sprinkle and cake and frosting lovers. Is there a better way to end a wonderful year??

Yes! Add more sprinkles on top.

Funfetti sheet cake is what dreams are made of. Let’s dig in.

Vanilla Frosted Funfetti Sheet Cake by

I have to be honest, I made this funfetti cake back in October and have waited this long to share the recipe with you. Pumpkin, Thanksgiving, and Christmas cookies got in the way. Sorry? I did, however, make it again this past weekend to bring to some friends. Just as tasty as I remember.

Anyway. Having a loved sheet cake recipe in your baking repertoire is priceless. It’s a fun-filled cake that you can bring along to potlucks, office parties, birthday parties, and basically anywhere you need to feed a crowd some dessert. I’ve never made a funfetti sheet cake before, so this recipe was fun to play around with. The most important part about this cake recipe (and, well, any cake recipe) is having the correct size pan. I can’t tell you how many readers have contacted me about a cake recipe catastrophe. Only to find out they weren’t using the correct size pan. Whoops!

This sheet cake requires a 12×17 inch jelly roll/half sheet pan. I own 5 of these pans. They are DYNAMITE in the kitchen. I bake cookies on them, I cool toffee on them, roast vegetables on them, and I make sheet cakes in them. A fabulous multipurpose sheet pan is irreplaceable. Please, from one baker to another, get this pan. I am absolutely not associated with Calphalon. I’m just a huge supporter of quality baking sheets.

And a huge supporter of frosting. We’ll get to that in a minute.

Vanilla Frosted Funfetti Sheet Cake by

Also important: using the right ingredients. Quite often, I hear about recipe disasters stemming from using substitutions. Like using margarine for butter, baking soda for baking powder (don’t do that! ever!), using almond flour for all-purpose, etc. Recipes that are developed with certain ingredients won’t turn out the same unless you’ve been testing and playing around with the recipe. I always suggest making the recipe as written first and then playing around with the recipe as you see fit. Some ingredients in some recipes shouldn’t be altered. And for this recipe? It’s pretty much all of them.

Every single ingredient plays a major roll in this thin cake’s texture, taste, and appearance. The butter and vanilla give the cake unbeatable vanilla cake flavor while creaming the butter and sugar give the cake its soft, cake-like texture. The two eggs tenderize and give structure while the whole milk leaves the cake moist. The yogurt (an acid) reacts with the baking soda to leaven the cake, and the flour is… well… everything. The only room for substitutions would be using sour cream instead of yogurt and other types of milk instead of whole milk. Please see my recipe notes for further details. If you’d like to leave the yogurt out all together, you’d have to sub in a different moist ingredient as well as use baking powder– and play around with that amount. And you’ll have a completely different tasting cake. What a headache. So, always follow a recipe.

On top of this buttery, sprinkle filled sheet cake is my classic vanilla frosting. My prized frosting, my favorite frosting! One of them, at least. There is just enough frosting to get that creamy extra sweetness in every bite, but not too much to take away from the fluffy cake hiding underneath. A fabulous cake to frosting ratio.

Vanilla Frosted Funfetti Sheet Cake by

 The happiest cake for the happiest new year. 😀

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Funfetti Sheet Cake

Soft and buttery vanilla sheet cake filled to the brim with sprinkles. Topped with my favorite creamy vanilla frosting and, as expected, more sprinkles. This recipe requires a 12x17 half sheet jelly roll pan.


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 2 and 1/2 teaspoons vanilla extract
  • 1/2 cup (120g) yogurt1
  • 2 and 1/4 cups (285g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk2
  • 1/2 cup (94g) rainbow sprinkles, plus more for decor3

Vanilla Frosting

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar
  • 2-3 Tablespoons (30-45ml) whole milk2
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12x17 inch half sheet/jelly roll pan. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. Beat in eggs and vanilla until smooth. You'll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the yogurt on medium high speed until combined.
  3. In a large bowl, whisk the flour, baking soda, and salt together. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. Using a large wooden spoon or rubber spatula, fold in the sprinkles. Sometimes I add up to 2/3 cup (125g) of sprinkles, but 1/2 cup is just fine. Nonsprinkle lovers may not like all 2/3 cup inside the cake!
  4. Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer with a rubber spatula. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots (mine does). Remove from the oven and allow the cake to cool in the pan on a wire rack. As the cake is cooling, make the frosting.
  5. For the frosting: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
  6. Spread frosting all over cooled cake, then top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Make ahead tip: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of time-- cover tightly and keep in the refrigerator.

Recipe Notes:

  1. Greek yogurt, regular yogurt, or sour cream are all OK. Do not use nonfat; I suggest full fat or low fat. I also suggest plain yogurt, though vanilla flavored is fine.
  2. I highly recommend whole milk for the richest taste and moistest texture. 1% or higher milk fat is ok, as well as nondairy (low fat, not nonfat) milks. Whole milk (or even half-and-half or cream) is best in the frosting as well.
  3. Here is where I buy my rainbow sprinkles in bulk. Do not use nonpareils (the little ball sprinkles) inside the cake batter. They will bleed! Please use rainbow sprinkles aka "jimmies." You can, however, decorate the frosting with nonpareils like I did in these photos. Always use a gentle hand when mixing sprinkles into a cake batter.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Here’s my recipe for classic Homemade Funfetti Cupcakes

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe!

Here’s my recipe for a smaller Homemade Funfetti Cake

Easy Homemade Funfetti Cake-4

And, of course, Funfetti Sugar Cookie Cake.

Funfetti Sugar Cookie Cake! This soft-baked, sprinkle-filled giant cookie is so much better than birthday cake!

Here’s your one stop shop for all things funfetti.


  1. Made this today as a 9×13 -baked about 35-40 min. It was only about 1 1/4 inch tall so next time I’d probably try a different recipe for that size. Was a bit dense too so I’d probably try another fluffier recipe next time. Tasted good though!

  2. I’m trying to plan a good dessert I can bring into work before the Fourth of July. Since you used [this recipe]( to make [this](, I’m assuming I could use the same method to create a tie-dyed version of this sheet cake?

  3. Hello Sally
    Please advise what alterations are required to the recipe if i bake the same cake in quarter sheet pan

  4. Can I make cake batter one day and bake the next??

    • It’s best to bake right away after the wet/dry are combined. You can, however, make the wet + dry separately the night below– refrigerate– then combine and bake the next day.

  5. Would it work to double the recipe and make a 2-layer sheet cake? Or would the cake be too delicate to turn out and stack? I need to feed a crowd and I thought a layered cake would feed more without taking up the extra space of  2 separate cakes.

  6. I’m looking for a super soft crumb. Can I use cake flour in this recipe? Would it be the same amount of flour as listed in the recipe?

  7. I made this cake today and it is perfect! When I made the frosting I thought there was no way I had enough but in fact it is the first cake that didn’t rip during frosting or make a mess. The frosting is toddler approved and the cake batter was fabulous.

  8. Love this cake/ frosting recipe. 

  9. I am also wondering if I can use cake flour for this instead of all purpose flour.

  10. I made this cake back at the beginning of the summer for an event. It was absolutely delicious and one of the moistest sheet cakes I have ever had. I’m not a super fan of sweets, but I love to make them. This one, I’m looking forward to actually tasting again so am making a double batch for a large event this weekend.

  11. This is my first attempt at a sheet cake for my son’s 4th birthday. How high is this cake? It looks pretty low based on the dimensions of the 11×17 pan. 

    Also, I need to transport it to the party. Do you suggest removing from pan and putting in a box? Or, icing it in the pan and using a lid?

    And, any tips on how to best frost this cake? 

    Taking all tips! 

  12. If I were to double this recipe and put in a 1/2 sheet cake pan (12x18x4) how long would you recommend cooking?

  13. Would this be a good recipe to cut in squares and decorate with snowmen or reindeer?
    Is the cake sturdy enough to be picked-up, or is it more of a plate and fork cake?

  14. I plan on making this for a charity event this weekend, I plan on using a big sheet pan like the size of three cookie sheets! How do I know how much to make? This looks really good! I think it will go over well with the kids! 

  15. Hi Sally! I love your recipes! Thank you for sharing them with the world! I was wondering about cutting your sheet cake recipes into rounds for stacked  cakes to save time. It seems they bake up nice and flat and would make for perfect layers, needing very little, if any, torting.  I’m curious if you have tried this time saving trick, and if so, how were the results. 

  16. I made this cake today, and I just wanted to report back that my family and I really enjoyed it. It’s a great any-night-of-the-week kind of cake. It’s simple and easy. It’s a keeper, and I’ll definitely make this again.

  17. I made the smaller round version of this cake, which yields a thicker (but still thin) cake with much more frosting.  It’s very easy and homey and yummy but it’s a casual, kid-friendly, tea cake-style cake (squidgy, moist, big crumb).  Not suitable for a birthday/layer cake.  I will likely make this again in the smaller/thicker version.  

  18. hello sally can i make this recipe on a 9″ round cake pan? and if so how long do u think they should bake for?

    • Hi Erika! You can divide the batter between a couple 9-inch round cake pans. Just use a toothpick to test for doneness.

  19. Just made this and tweaked it into a marble sheet cake!!! It was DELICIOUS❤️❤️❤️!!! The texture was just as you described it!!! I did use a classic sheet cake icing though-the ones with melted butter that form a sort of glaze. I see more sheet cakes in my future A previous commenter said it is a great weekday cake and I totally agree. It only took about 19 minutes to bake. It reminded me of the sheet cakes served at weddings when I was a little girl❤️

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